Rush Hour Gourmet

3. Trim the fat from the chicken, cut into bite-size pieces, not too thick. Pat dry with paper towels; season with salt and pepper.

4. Heat the oil in a wok or large skillet over high heat. Once the oil is hot, add the chicken. Stir-fry for about 6 minutes or until it loses its raw look. Transfer to a plate.

5. Add the carrots and stir-fry for 3 minutes, until just soft. Add the scallions, stir-fry for 1 minute; add the snap peas, stir-fry for 2 minutes. Add the mango, stir-fry for 30 seconds. Remove from heat.

6. In a measuring cup, whisk together the peanut butter, soy sauce, and 2/3 cup of boiled water to form a sauce.

7. Return the wok to the stove over medium heat. Pour in the sauce, add the chicken. Cook for 2 minutes. (Don't let the sauce get too thick. If it does, add boiled water to thin.)

8. Serve right away with steamed rice.

- Adapted from Quick Cook Family Meals,

(Octopus Books, 2012).

Per serving: 280 calories, 36 g protein, 14 g carbohydrates, 9 g fat, 2 g saturated fat, 80 mg cholesterol, 460 mg sodium, 3 g dietary fiber, 8 g sugar